This Chocolate Pecan Pie is the ultimate holiday dessert for anyone craving a rich, gooey, chocolate-studded twist on a beloved Southern classic. With toasted pecans, melty chocolate chips, and a buttery homemade crust, this pie brings warm comfort and nostalgic flavor to every bite — perfect for Thanksgiving, Christmas, or any celebration where dessert deserves to shine.
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Why You’ll Love This Chocolate Pecan Pie
This pie delivers everything people adore about traditional pecan pie — caramel sweetness, toasted nuts, and a custardy filling — but takes it a step further with luxurious layers of chocolate. The result is a dessert that’s rich but not overwhelming, elegant yet easy to make, and guaranteed to impress at any gathering. The chocolate softens the sweetness of the classic filling, creating a balanced dessert that both chocolate lovers and pecan pie purists will enjoy.
Ingredients for Chocolate Pecan Pie
For the Pie Crust
- 1 ¼ cups all-purpose flour
- 2 teaspoons sugar
- ¼ teaspoon kosher salt
- 4 ounces cold unsalted butter, cubed
- ¼ cup ice water
For the Filling
- 2 cups pecans (about 7 ounces), toasted
- 3 large eggs
- ¾ cup dark brown sugar
- ⅔ cup light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 3 tablespoons bourbon (or family-safe substitute)
- ½ teaspoon kosher salt
- ¾ cup semisweet or bittersweet chocolate chips
Ingredient Notes (Substitutions & Healthy Swaps)
Bourbon Substitute (family-friendly):
Replace the bourbon with any of these options for full flavor without alcohol:
- 3 tablespoons apple cider
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract + 2 tablespoons water
These preserve the warm, aromatic depth that bourbon adds.
Corn Syrup Alternatives:
Corn syrup creates the classic glossy custard texture. If you prefer a more natural approach, you can try:
- ⅓ cup pure maple syrup + ⅓ cup corn syrup (maintains structure)
- ⅔ cup honey (flavor will be slightly floral and texture softer)
Chocolate Options:
Use semisweet chips for balanced sweetness, or swap in:
- Bittersweet chocolate for deeper flavor
- Milk chocolate for a sweeter, creamier filling
- Chopped chocolate bar pieces for pools of melted chocolate
Nut Substitutions:
If pecans aren’t available:
- Walnuts
- Hazelnuts
- Almonds
All toast beautifully and pair well with chocolate.
Step-by-Step Instructions
Step 1 — Make the Pie Crust
- In a food processor, pulse the flour, sugar, and salt.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Drizzle in ice water and pulse just until the dough comes together.
- Turn the dough onto a work surface, knead lightly into a disk, and wrap in plastic.
- Chill for 30 minutes.
- Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie plate.
- Trim, tuck, and crimp the edges, then chill for 15 minutes while preparing the filling.
Step 2 — Toast the Pecans
- Preheat the oven to 350°F (180°C).
- Spread pecans on a baking sheet and toast for 8 minutes, until fragrant.
- Let cool slightly, then chop roughly.
Step 3 — Make the Filling
- In a bowl, whisk together eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon or alternative, and salt.
- Stir in the toasted pecans and chocolate chips.
- Pour the filling into the chilled crust.
Step 4 — Bake the Pie
- Increase oven temperature to 375°F (190°C).
- Place the pie on the lower rack to ensure the bottom crust browns.
- Bake for 50–55 minutes, tenting the edges with foil if they brown too quickly.
- The pie is done when the filling is puffed and the center jiggles slightly but is set.
Step 5 — Cool and Serve
Let the pie cool for at least 1 hour before slicing. This allows the filling to set and ensures clean, beautiful slices.
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Ultimate Chocolate Pecan Pie
- Total Time: 1 hour 15 minutes (plus chilling)
- Yield: 10 servings
- Diet: Vegetarian
Description
A luxurious twist on classic pecan pie, layered with melted chocolate for a rich, balanced dessert that’s elegant, easy to make, and perfect for holiday gatherings or cozy nights in.
Ingredients
- For the Pie Crust:
- 1¼ cups all-purpose flour
- 2 teaspoons sugar
- ¼ teaspoon kosher salt
- 4 ounces cold unsalted butter, cubed
- ¼ cup ice water
- For the Filling:
- 2 cups pecans (about 7 oz), toasted
- 3 large eggs
- ¾ cup dark brown sugar
- ⅔ cup light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 3 tablespoons bourbon (or apple cider/maple syrup for family-friendly version)
- ½ teaspoon kosher salt
- ¾ cup semisweet or bittersweet chocolate chips
Instructions
- Make the crust: Pulse flour, sugar, and salt in a food processor. Add cold butter until crumbly. Add ice water and pulse until dough forms. Shape into a disk, wrap, and chill 30 min. Roll out and fit into a 9-inch pie plate. Crimp edges and chill 15 min.
- Toast pecans: Spread on a baking sheet and toast at 350°F (180°C) for 8 minutes until fragrant. Cool slightly, then roughly chop.
- Make filling: Whisk eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon (or substitute), and salt. Stir in toasted pecans and chocolate chips.
- Assemble: Pour filling into chilled crust.
- Bake: Increase oven to 375°F (190°C). Bake on lower rack for 50–55 minutes, tenting crust edges with foil if browning too quickly. Pie is done when center jiggles slightly but is set.
- Cool: Let cool at least 1 hour before slicing to set properly.
Notes
- Use pure corn syrup for classic texture; maple syrup or honey can be substituted (may soften filling).
- Toast pecans for deeper flavor and crunch.
- Store-bought deep-dish crust works great for a shortcut.
- Do not overmix after adding eggs—gentle whisking prevents air bubbles.
- Best served slightly warm with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Pro Tips for Success
- Keep ingredients cold when making the crust — especially the butter.
- Toast the pecans for better flavor and crunch.
- Don’t overmix the filling after adding eggs; whisk gently to avoid incorporating too much air.
- Tent the crust early if browning too quickly — around the 20-minute mark.
- Cool completely for perfect slicing and the best texture.
- Serve slightly warm with whipped cream or vanilla ice cream for an unforgettable finish.
Flavor Variations
- Mocha Chocolate Pecan Pie
Add 1 teaspoon instant espresso to the filling for a bold coffee-chocolate twist. - Salted Chocolate Pecan Pie
Sprinkle flaky sea salt over the pie right after baking. - Orange-Scented Chocolate Pecan Pie
Mix 1 teaspoon orange zest into the filling for a citrusy contrast. - Maple Chocolate Pecan Pie
Replace half the corn syrup with maple syrup for a more rustic, autumn flavor. - Double Chocolate Pecan Pie
Add 2 tablespoons cocoa powder to the filling for extra richness.
Serving Suggestions
- Serve warm with vanilla ice cream or cinnamon whipped cream.
- Pair with hot coffee, spiced tea, or a chai latte.
- Drizzle with warm caramel sauce for added decadence.
- Add a scoop of chocolate gelato for an ultra-indulgent chocolate-on-chocolate moment.
Storage and Freezing Instructions
Refrigerator:
Store covered slices for up to 4 days. The texture remains firm and delicious.
Freezer:
- Wrap the whole baked pie tightly in plastic wrap + aluminum foil.
- Freeze for up to 2 months.
- Thaw overnight in the fridge and warm in the oven at 300°F for 10–15 minutes before serving.
Room Temperature:
Safe for up to 2 hours, especially if serving at a holiday gathering.
Nutrition Facts (Per Serving)
(Approximate for 1 of 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 525 |
| Protein | 6g |
| Carbohydrates | 55g |
| Fat | 32g |
| Fiber | 3g |
| Sodium | 240mg |
FAQ About Chocolate Pecan Pie
What makes chocolate pecan pie different from the classic version?
Chocolate pecan pie includes semisweet or bittersweet chocolate chips in addition to the usual brown sugar, corn syrup, eggs, and pecans. The chocolate melts into the filling as it bakes, giving the pie a richer, deeper flavor. It also helps balance the sweetness that traditional pecan pie is known for. Many bakers choose this version because it feels more modern and appeals to wider tastes.
Can I use store-bought pie crust instead of homemade?
Absolutely. A store-bought crust makes this recipe even easier and still delivers excellent results. Choose a deep-dish 9-inch crust to ensure there’s enough room for the filling. Just be sure to keep it chilled until you’re ready to pour the filling in — a cold crust helps prevent sogginess and keeps the edges sharp and crisp.
How do I know when the pie is fully baked?
The center should jiggle slightly but not look liquid when you gently shake the pie. The edges will be puffed and the chocolate chips fully melted. You can also check with a knife: insert it halfway between the center and the edge — it should come out mostly clean. Overbaking can cause cracking, so start checking around the 45-minute mark.
Can I make this chocolate pecan pie ahead of time?
Yes — this pie is perfect for prepping in advance. You can bake it up to 24 hours ahead, keep it covered in the fridge, and bring it to room temperature before serving. The flavors deepen overnight, making it even more delicious the next day. You can also make the dough up to 3 days in advance.
What can I serve with chocolate pecan pie?
Classic whipped cream or vanilla ice cream are always great pairings. For something more unique, try espresso whipped cream, maple whipped cream, or a scoop of butter pecan ice cream. Warm beverages like coffee or chai also complement the pie’s caramel-chocolate flavors beautifully.
Final Thoughts
This Ultimate Chocolate Pecan Pie brings together rich chocolate, buttery pecans, and a flaky homemade crust to create a dessert that feels nostalgic, comforting, and truly special. Whether you’re baking for the holidays or just because, this pie delivers a crowd-pleasing sweetness that’s easy to make and impossible to resist.